This recipe is based on Hugh Fearnley-Whittingstall's Risotto of nettles and wild herbs, which I have simplified, and added a west country twist (Good cider in place of white wine)

Prep Time
10- 30 mins
Cook Time
40 mins hob

Course: Lunch/Evening meal: Servings: 2 generous servings

Ingredients

• 40-80 nettle tops, try and avoid the stalks.
• 1 clove of garlic crushed, or if in season few wild garlic leaves.
• 1 onion preferably red (contrast with the green nettles).
• 2 tablespoons of vegetable oil.
• 200g/7oz arborio rice, or if not available long grain white rice..
• 500ml/17fl oz vegetable stock (use teaspoon of marmite/yeast extract).
• 1/2 pint 300 ml (farmhouse) cider.
• black pepper.

Instructions

1. Blanch the nettles in boiling water for two minutes, then drain, squeeze dry, and chop finely.
2. Sweat the onion in the oil for a few minutes until soft but not coloured. Add the rice and cook for a further few minutes.
3. Add a ladle of the hot stock and allow to come to a gentle simmer. Cook the rice until almost all the liquid has been absorbed, stirring occasionally to make sure the risotto does not catch on the bottom of the pan.
4. Continue to add the liquid by degrees, incorporating the cider towards the end of the cooking, until the liquid is all absorbed, the risotto is creamy, and the individual rice grains tender with just a hint of chalkiness in the middle.
5. Stir the chopped nettles and herbs into the risotto, which should become a beautiful pale green, flecked with tiny pieces of herb. Season to taste with the pepper.
6. The risotto should be served not piping hot, but tiede, with a sprinkling of chopped fresh herbs and a trickle of olive oil on each portion.